Roasted Cauliflower Soup With Parmesan Croutons

Recipe by Raquel Grinnell
READY IN: 1hr 10mins
YIELD: 1 pot




  • Preheat oven to 425º.
  • Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning.
  • Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.
  • In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.
  • When you are through, keep soup warm, while you make the croutons. For the croutons, butter bread, add fresh Parmigiano-Reggiano and pepper and toast in the 425 degree oven.
  • Bake until golden brown and crispy at the edges. About 7 minutes.
  • Cut into bite sized chunks and serve atop the soup.